Savory Steel-Cut Porridge with Egg

1.In a medium saucepan, heat the olive oil over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes.

2.Add the minced garlic and cook for another minute until fragrant.

3.Stir in the steel-cut oats, coating them in the oil and aromatics. Toast for 1-2 minutes.

4.Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the oats are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

5.Once the oats are cooked, stir in the grated Parmesan cheese and chopped chives. Season with salt and black pepper to taste. If the porridge is too thick, you can add a splash of hot water or broth to reach your desired consistency.

6.While the porridge is simmering, prepare the fried eggs. In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan and fry to your desired doneness (e.g., sunny-side up, over easy).

7.Divide the savory steel-cut porridge among four bowls. Top each serving with a fried egg.

8.Garnish with additional chives, a sprinkle of black pepper, and any optional toppings like hot sauce or red pepper flakes, if desired. Serve immediately.